White Chocolate Raspberry Cheesecake

Preheat oven to 325°F (163°C) and prepare a springform pan.

Mix graham cracker crumbs with melted butter for the crust.

Beat cream cheese until smooth; add sugar and vanilla extract.

Add eggs one at a time, beating well. Fold in sour cream.

Pour half of the batter into the pan. Mix melted white chocolate into the remaining batter.

Drop spoonfuls of raspberry jam and swirl with a knife.

Bake for 60-70 minutes until set.

Cool completely and refrigerate before serving.